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–+ servings
Vegetable stir fry in a cast iron pan with zucchini, squash, peppers
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Zucchini Stir Fry

Course Main Course
Keyword Bell Peppers, Garlic Powder, Onion, Soy Sauce, Vegetable Oil, Zucchini
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 40kcal
Author MaineSnap-Ed.org

Equipment

  • Stovetop
  • Large Skillet

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 2 cups Zucchini Chopped
  • 2 cups Bell Pepper Green or red bell pepper
  • 1 cup Onion Chopped
  • 2 teaspoons Soy Sauce Low-sodium
  • ½ teaspoon Garlic Powder

Instructions

  • Heat the oil in a large skillet. Add the chopped zucchini, peppers and onions to the skillet.
  • Cook over medium high heat until the veggies are lightly brown, about 4 to 6 minutes. Stir a few times while cooking.
  • Season vegetables with soy sauce and garlic powder. Stir and cook for 2 minutes.
  • Refrigerate leftovers within 2 hours.

Nutrition

Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 89mg | Potassium: 194mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1229IU | Vitamin C: 55mg | Calcium: 13mg | Iron: 0.4mg